Preheat oven to 350 degrees.,Butter 8 eight oz. ramekins and coat with cocoa powder.,Place ramekins on cookie sheet covered with parchment paper.,In glass bowl, defrost strawberries in microwave.,Strain into another bowl and gently press out juice through fine strainer - keep pulp.,Microwave liquid for 8 to 10 minutes until reduced to approximately 1/4 cup.,Place liquid and pulp into food processor and blend mixture.,Resulting content should be approximately 1 1/4 cup of puree.,In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.,Incorporate eggs, milk, oil, vanilla, 1/2 cup brandy, and 1 cup strawberry puree.,Fill ramekins 3/4 full. The cakes will overflow while baking.,Bake 35 to 40 minutes.,______,For the whipped cream, mix remaining puree with 2T sugar.,In a separate bowl, whip 1 cup cream until it forms soft mounds.,Add the sweetened puree to cream and whip until stiff peaks can be formed.,Refrigerate strawberry whipped cream.,For the ganache, begin by heating 1/2 cup plus 2 T cream on stove until steam begins to rise.,Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.,Remove and stir until all chips are almost completely melted.,Pour cream over melted chocolate chips and stir until smooth.,Add 1 T brandy and mix until incorporated.,To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.,Top with a mound of strawberry whipped cream.,Enjoy!